The typical regional fare so popular not just with Bavarians (think roast suckling pig, meatballs and small dumplings!) dominates the menu of Munich restaurant “Bavarie”. The French name, however, is a nod to the brasserie concept that the owners of “Käfer”, a reputable Munich hospitality group, operate in the “BMW World”. The restaurant’s interior is an elegant dining room that radiates Bavaria’s legendary welcoming conviviality, without the result being overbearing.

Typically, the design uses a great amount of wood for partitions, flooring and furniture, paying tribute to the prime resource of the much-loved region. Warm, natural materials form a perfect marriage with the hypermodern ambience of its surroundings. Plants suspended from the ceiling among spherical luminaires reference the natural ingredients celebrated in the state-of-the-art restaurant, whose chefs champion the use of sustainable and local produce.

In the bistro itself, wooden tables and stools allude to a simple tavern interior. Although a second glance soon discerns the elegant design idiom of Kihyun Kim, who chose solid wood for his bar stools for “Zeitraum”. Indeed, these particular stools are made of oak wood sourced in the region. All in all, the food and the furniture by Zeitraum meld into a holistic reflection of what the restaurant’s concept is all about: a modern take, excellent taste and a prudent sustainable approach.